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Better Stuffed Bell Peppers
butterflygarden posted:

4 medium bell peppers, sliced longways
1 lb mild Italian chicken sausage
2 boxes long grain & wild rice mix
1 small onion, chopped
1 clove garlic, minced
1/4 cup Parmesan cheese, finely grated
1/4 cup chopped fresh parsley
1 tablespoon olive oil

Pepper Prep:

Cut each pepper in half, longways
Remove seed and stem.
Spray cooking oil on a shallow baking dish and arrange pepper shells to fit.


Cook to instructions on boxes.


Remove sausage from casing if needed. Saute sausage in olive oil on medium/high heat until browned. Lower heat to medium. Add onion and garlic, and saute for approximately 2 minutes. Remove from heat.

In a mixing bowl, stir together sausage mixture and prepared rice. Stir in cheese and parsley.

Stuff mixture into peppers and bake in a 400-degree oven for 20 - 30 minutes until pepper shells are soft, but not burnt. Serve with a green salad.

* There may be stuffing left over. Refrigerate and enjoy the stuffing heated up for lunch the next day!
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